I had the yummiest crepes this morning for breakfast, slathered in a strawberry compote and a fresh whipped cream. It was such a good way to start the day. Because first it wasn’t too sweet and the strawberries smelled and tasted so good and the whip cream had that frapuccino texture in my mouth, I like it when the cream sticks to the roof of my mouth. My first time making them so of course they look like really flat pancakes, my goal was to make them have little tiny brown dots(that was actually my goal cause I think they’re pretty). I almost got them on all of mg crepes, thanks to my stove. But hopefully I’m not the only one with an electric stove that never works with you…my stove has a mind of its own, it heats up when it wants to. Also do not be fooled, it’s not easy to make. To make it really easy, you need a nonstick pan. I have one but I didn’t want to scrape the bottom of it while flipping my crepe. Also how cute is this plate that I just got!
My morning consists of checking my phone and scarfing down breakfast in 5 minutes:
- 1 egg
- 1 1/4 cup flour
- 1 cup milk
- 1/4 cup sugar
Heat up your milk and sugar in a saucepan on medium low heat until the sugar has dissolved and remove from heat. Beat your egg in a large bowl. Slowly whisk the milk into your beaten egg. Sift your flour through a sieve and whisk till fully incorporated and there are no lumps. Refrigerate your crepe mix for 1-2 hours. I refrigerated mine overnight. Serve with strawberry compote and whip cream.
- 1 lb strawberries (a pack of strawberries)
- 1/4 cup sugar
- 1/4 cup water
- 1 lemon
Heat a saucepan over medium low heat. Remove the hull from your strawberries and cut strawberries in half. Add all ingredients to pan and let simmer for 20-25 minutes. Remove from heat and let them cool down before serving or once cooled, chill in the refrigerator till you are ready to use.
- 1 cup whipping cream
- 4 tspn powdered sugar
Add whip cream to a stand mixer on high, I have a kitchen aid mixer so I set the speed to 8. Mix for about 2-3 minutes, you should get stiff peaks. Add in sugar and mix for another minute and your whipped cream is ready. Remove into a bowl and let set in the fridge for a couple hours or overnight. Or if you want it a little runny, you can serve right away.